Organic stuffed avocado with salmon
A fresh and light stuffed avocado filled with raw organic salmon, boiled egg, shallot, chives, lemon juice, soy sauce, and a hint of wasabi. Perfect as a light lunch, side dish, or sharing platter.
What you need
How Maurice does it
- 1
Boil the eggs: bring a small pot of water to a boil, gently add the eggs, and cook for about 7–8 minutes for medium-boiled. Then transfer to cold water, peel, and set aside.
- 2
Cut the salmon into small, bite-sized pieces and place them in a mixing bowl.
- 3
Cut the avocado in half lengthwise, remove the pit, and scoop out the flesh with a spoon, leaving the skin intact. Add the avocado flesh to the bowl with the salmon.
- 4
Squeeze the lemon juice over the salmon and avocado, then add the soy sauce and wasabi. Mix gently.
- 5
Finely chop the chives and shallot, and add them to the bowl. Chop the boiled eggs and add them as well.
- 6
Mix all the ingredients together with a fork until well combined.
- 7
Spoon the mixture back into the avocado skin halves, filling them generously.
- 8
Top each stuffed avocado half with a piece of nori seaweed, if using.
- 9
Serve immediately on a small plate. Enjoy!
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